Combine flour, cocoa, sugar, coconut and melted butter in a bowl; mix well. Press evenly into the base of a greased and baking paper-lined 19x29cm lamington tin. Bake at 180Â°C for 15 minutes.

Meanwhile, prepare Caramel Filling (see below).

Remove base from oven and allow to cool 5 minutes before spreading with Caramel Filling.

Allow filling to cool to room temperature before spreading with melted chocolate. Chill until firm then cut into squares using a hot knife (place knife under hot running water, then dry).

TO Make Caramel Filling:
Combine sugar, butter, golden syrup, glucose, water and condensed milk in a heavy-based saucepan. Stir over a very low heat until sugar dissolves. Bring mixture to the boil, stirring continuously, until boiling mixture turns a light caramel colour.

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